1 - Inspection
Oct 27, 2026
Official score: 93.5 · Understand This Area’s Scale
8 recorded violations
Official Wording
Proper eating; tasting; drinking or tobacco use
Inspector’s Notes
2-401.11(A); Core; Employee cup stored directly beside food prep area in front of restaurant. Employee cup stored above food prep area in back of kitchen. Employees may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands; the container; food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial Wording
Hands clean & properly washed
Inspector’s Notes
2-301.14 (E) and (I); Priority; Employee bent down and tied shoes and then proceeded to begin back working with food. Employee washed hands properly but failed to turn off faucets with paper towels; then returning to food prep. Food employees shall wash hands immediately before engaging in food prep or working with clean utensils as well as after handling soiled equipment/utensils and after engaging in other activities that contaminate the hands. CDI- EHS and PIC corrected employee and employee washed hands.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial Wording
Handwashing sinks supplied & accessible
Inspector’s Notes
5-205.11; Priority Foundation; Front handwashing sink was being used to thaw container of sauce. Front handwashing sink contained a scrubber and a utensil. A handwashing sink shall be maintained so that it is accessible at all times for employee use and may not be used for purposes other than handwashing. CDI- PIC moved all the items from the front handsink.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial Wording
Proper hot holding temperatures
Inspector’s Notes
3-501.16 (A)(1); Priority; Chicken skewers held at 126F in the alto sham. CDI- Chicken skewers were reheated to 165F. Except during preparation; cooking; or cooling; or when TPHC is used; TCS FOOD shall be maintained at 135°F or above; except that roasts may be held at 130°F or above.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial Wording
Proper cold holding temperatures
Inspector’s Notes
3-501.16 (A)(2); Priority; Multiple TCS foods above 41F in sliding glass cooler; including tuna; chicken; raw beef; cooked potato and sea bass. Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. CDI- PIC stated that they had the cooler opened to stock it appx 1 hour prior and the temperature raised because of that. EHS allowed cooler to stay closed for 45 mins. After this time; the product temperature was not lowering. The PIC added bagged ice to all products. PIC will have refrigeration company come look at unit ASAP. Until repaired; all product must be iced thoroughly or kept in adjectn cooler holding at or below 41F.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial Wording
Proper date marking & disposition
Inspector’s Notes
3-501.17; Priority Foundation; Prime rib did not have a date mark in the walk in cooler and was made 10/25/26. RTE TCS foods prepared and held for more than 24 hours shall be marked with date of prep; date of discard or both; and held no longer than 7 days at 41F. CDI- PIC labeled the prime rib with correct date. 3-501.18; Priority; Observed spinach dip from 10/20 stored in walk in cooler. TCS foods shall be labeled with the date of preparation and discarded within 7 days of preparation.CDI- PIC discarded product.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial Wording
Food properly labeled: original container
Inspector’s Notes
3-602.11 Food Labels; Pf; Missing labels on multiple dressing containers in the appetizer prep cooler. Except for working containers of food that can be readily and unmistakably recognized; working containers of food shall be identified with the common name of the food.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial Wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s Notes
4-501.11; Core; Ice machine is broken and is being repaired asap per PIC. The front sliding glass cooler is not functioning well today and needs to be looked at by refrigeration company. The alto sham holding unit does not seem to be holding properly. Have alto sham looked at. Maintain equipment in good repair.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Wake County Environmental Services, Oct 27, 2026 · Original Source